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Coletta Natali, 40 Let Pobedy Ulica , bld. 10/0, appt. 55, Bender (2026)

29/05/2025

Method
Step 1
Put a large saucepan of water on to boil and cook the rice following pack instructions. Meanwhile, heat the oil in a large, wide saucepan over a medium heat and add the onions. Cook for 5-10 mins until softened and starting to colour. Add the garlic and tomatoes, and fry for 2 mins. Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.
Step 2
Add the fish to the pan and simmer gently for 5-8 mins until just cooked through. Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.

A coconut fish curry, popular in the southern Indian state of Kerala - use po***ck or any other sustainably sourced white fish fillets

19/05/2025

Superhealthy salmon burgers
Method
Step 1
Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
Step 2
Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

If you're after something a bit lighter than potato-packed fishcakes, try these simple salmon burgers with ginger, soy sauce and coriander

19/05/2025

Family meals: Easy fish pie recipe
Method
Step 1
Heat the oven to 200C/fan 180C/gas mark 6.
Step 2
Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
Step 3
When cooked, drain thoroughly and mash with a splash of milk and a k**b of butter. Season with ground black pepper.
Step 4
Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
Step 5
Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
Step 6
Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
Step 7
Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
Step 8
Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper

16/05/2025

Salmon with greens & crème fraîche
Method
Step 1
Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
Step 2
Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.

Simple and super quick, this lovely salmon dish tastes as good as it looks

16/05/2025

Thai-style steamed fish
Method
Step 1
Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
Step 2
Steam for 15 minutes. (If you haven’t got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

Serve with Thai jasmine rice for a flavour-packed low-fat meal

12/05/2025

Ultimate vanilla ice cream
Method
Step 1
Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
Step 2
Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
Step 3
Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand be**er for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the be**ers. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
Step 4
Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.
Step 5
Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
Step 6
Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don’t take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
Step 7
To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

Learn how to make ice cream from scratch. Angela Nilsen's recipe for homemade vanilla ice cream recipe will give you a beautifully smooth and creamy result.

12/05/2025

Quick banana ice cream sandwiches
Method
Step 1
Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, ¼ tsp fine table salt and chocolate chunks in a bowl and mix well with a wooden spoon. Crack in the egg and mix again until the mixture clumps together and forms a dough.
Step 2
Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets. Press the cookies down with the back of a fork to squash them a little. (The cookies can be frozen for up to two months – to cook from frozen, add an extra 1-2 mins to the cooking time.) Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.
Step 3
Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop, and sandwich between the cookies. Serve immediately.

Bake peanut butter cookies and blitz frozen bananas with cream and vanilla to make this impressive speedy dessert. Kids will think they've hit the jackpot

05/05/2025

Chewy almond macaroon biscuits
Method
Step 1
Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
Step 2
In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well – it will form a slightly sticky mixture but should hold its shape.
Step 3
Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms – it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
Step 4
Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
Step 5
To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins – you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

05/05/2025

Salted hazelnut praline matzo
Method
Step 1
Heat the oven to 200C/180C fan/gas 6. Put the butter, caster sugar and 50ml water in a heavy-bottomed saucepan and set over a low heat until the butter has melted and the sugar has dissolved. Then turn the heat up to medium-high and allow to simmer for 15-20 mins until a light caramel colour. Add 1 tsp salt and stir again to make sure there are no sugar crystals. Stir in 80g of the toasted hazelnuts.
Step 2
Line a 20cm square tin with baking parchment and lay the matzo sheets on top. You will need to break up one sheet to fill the gaps. Don’t worry if it’s not exact, you just want a layer of matzo covering the base of the tin. Pour the caramel mixture over the matzo, then carefully (because it will be hot) spread it out to cover the surface of the matzo. Bake for 10 mins.
Step 3
Put the tin on a heatproof surface or wire rack and sprinkle with the chocolate drops. Wait 1-2 mins until they melt, then lightly spread them over the surface. Scatter with the remaining 20g of hazelnuts. Leave to cool to room temperature, then refrigerate for an hour or so, before cutting into large shards.
Recipe tips
If you can’t find chopped toasted hazelnuts, chop blanched hazelnuts to a fine rubble, then toast them in an oven heated to 180C/160C fan/gas 4 by spreading the chopped nuts on a baking sheet. Bake for 7-10 mins, checking after 5 mins as they can burn easily.
I suggest using chocolate drops as they melt quickly. If you only have regular chocolate, melt the chocolate first in a bain-marie or in the microwave, then pour and spread it over the caramel base.

Turn a simple cracker into a taste explosion with chocolate and hazelnut. You may want to make a double batch as these will vanish pretty quickly!

28/04/2025

Butter bean curry
Method
Step 1
Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).
Step 2
Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.
Step 3
For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.

The butter beans in this veggie curry create a satisfying texture. We’ve paired them with dark-skinned aubergine, which is packed with antioxidants

24/04/2025

Jamaican fried dumplings
Method
Step 1
Dust a baking tray with flour. Mix all the dry ingredients in a bowl, then gradually pour in 150ml water, stirring well, until it comes together into a dough. Rub a little oil over your hands, and break off bits of the dough, rolling into golf-sized balls and set aside on the baking tray to rest for 20 mins.
Step 2
Meanwhile, put a deep, large saucepan over medium heat and pour in enough oil so that the dumplings will be submerged. Heat the oil to 170C. or until a pinch of the dough sizzles when dropped in. Fry the dumplings for 6 mins, turning halfway. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve hot. Delicious served with ackee and saltfish or even an English breakfast instead of toast.

Make perfectly golden dumplings with a slightly crisp exterior and a doughy centre that has a hint of sweetness. Enjoy with ackee and saltfish

21/04/2025

Crab ravioli
Method
Step 1
First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
Step 2
To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
Step 3
Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
Step 4
Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
Step 5
Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
Step 6
Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.

Making your own pasta for ravioli takes more effort but it's worth it. Fill with a delicious crabmeat and ricotta filling and serve with a lemon butter sauce

Coletta Natali

29/05/2025

19/05/2025

19/05/2025

16/05/2025

16/05/2025

12/05/2025

12/05/2025

05/05/2025

05/05/2025

28/04/2025

24/04/2025

21/04/2025

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